Irresistible Pineapple Coconut Dump Cake
A tropical and effortless dessert that combines crushed pineapple and shredded coconut in a warm, comforting dump cake.
Ingrédients
For the cake base
- 1 can 20 oz crushed pineapple, undrained
- 1 box 15.25 oz yellow cake mix
- 1 cup shredded coconut Use unsweetened for balance
- 1 cup butter, melted Ensure even distribution
- 1/2 cup sweetened condensed milk (optional) Adds creaminess and sweetness
Optional additions
- 1 cup chopped nuts (like pecans or walnuts) Add for more texture, optional
Instructions
Preparation
- Gather all your ingredients on the countertop.
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Baking
- Spread the undrained crushed pineapple evenly across the bottom of the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pineapple layer without mixing them.
- Sprinkle the shredded coconut over the cake mix layer, followed by any optional chopped nuts.
- Drizzle the melted butter evenly over the entire mixture.
- If using sweetened condensed milk, drizzle it over the top as well.
- Bake the assembled dish in the preheated oven for about 40-45 minutes until the top is golden brown and bubbles appear around the edges.
- Remove from oven and allow to cool for a few minutes before serving.
Serving
- Slice into squares and serve warm, optionally with ice cream or whipped cream.
Notes
Store leftovers at room temperature for up to 2 days or refrigerate for 3-4 days. Can be frozen for up to 2 months.